Sweet Potato Risotto Salta
Risotto Salta is pan-fried risotto often made with the leftovers the next day. We like it so much it is often what we make all the time!
Ingredients
2 lbs sweet potatoes
4 cups cooked risotto
2 oz blue cheese
1 pear, diced
1 tbsp coco nibs (optional)
Method
- Heat oven to 350F
- Prick the sweet potatoes all over and roast uncovered until the interiors are tender
- Remove from the oven and, when cool enough to handle, remove the flesh from the skin and puree the flesh with a pinch of salt until smooth
- Combine the cooked risotto and sweet potato puree
- Heat a large frying pan over medium high heat
- Scoop 1/2 cup of sweet potato risotto into the pan and press into a pancake
- Fry until crispy and golden brown then flip and repeat adding more oil as needed
- Continue until all of the risotto has been fried
- Top each risotto cake with crumbled blue cheese, pieces of pear, and coco nibs (if using) and serve with a drizzle of olive oil over the whole thing
